Servings: 8


  • 4 cups Organic Valley whole milk
  • ¼ cup halal plain yogurt, room temperature

Step 1

Heat milk over high heat in a heavy-bottomed pot. Watch the milk. They say a watched pot does not boil, but a pot of milk will boil over as soon as you look away! You want your milk to rise and lightly simmer, then let it cool until you can bear to hold the tip of your little finger in the milk for 10 seconds. The temperature will be about 110°F. You can keep a thermometer clipped to the pot so you are not constantly dipping your finger in the milk.

Step 2

Once the milk is the correct temperature, ladle out about ½ cup into a small bowl. Add the yogurt to the milk and whisk until smooth.

Step 3

Then pour the yogurt mixture into the hot milk, stir slowly 2 to 3 times, then cover. Set the pot in a place where it will not be disturbed, and wrap well with a couple of thick towels. You want the fermenting milk to stay as warm as possible.

Step 4

Leave the pot undisturbed for at least 7 hours, and as long as an entire day, then refrigerate and enjoy!